Pancake Breakfast Shot Recipe

When the butter is bubbling, swirl to coat the pan. Pour the irish whiskey and butterscotch schnapps into the first shot glass.

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In a large bowl, add the flour, sugar, salt, baking powder, and baking soda and whisk to combine.

Pancake breakfast shot recipe. Switch to a wooden spoon and make a well in the middle of the dry ingredients. For a more versatile style of pancake, make this dutch baby pancake. Place egg on top of pancake.

If using vanilla extract, you can add it to the mix alongside the butter and milk. Cook pancakes until bottoms are golden brown and bubbles form on. Heat a large frying pan over medium heat with the butter.

How to make an irish breakfast shot cocktail. In a medium bowl or liquid measuring cup, add the buttermilk, melted butter, and egg yolks and. Just flour, sugar, salt, milk, vanilla, and eggs, which are mixed together swiftly and poured into the prepared skillet.

When topped with maple syrup and pecans, these zucchini bread pancakes make an irresistibly delicious breakfast. Also known as the “irish pancake breakfast,” the irish breakfast shot takes the most important meal of the day and shoves it into a 1.5 ounce glass. Toast pancakes in toaster and place one pancake on plate.

If necessary, cover stick with a small amount of batter. Between the butterscotch, the juice, and the bacon, the taste is similar to dragging your bacon through the syrup from your pancakes. To reheat, microwave at high 1 minute, or pop in the toaster until hot.

The batter is super simple: Add egg and pulse to combine. Do not blend until completely smooth.

Stir gently, leaving some small clumps of dry ingredients in the batter. When batter starts to thicken, gently place a lollipop or cake pop stick onto batter. If your batter is smooth, your pancakes will be tough and flat as opposed to fluffy.

Add the butter and milk to the mix. Drop one teaspoon of batter onto medium heat griddle. This dish is a new way to do a classic breakfast food and is a fun way to change up your brunch.

Serve both shots with the bacon on a separate small plate. If you don't have pumpkin pie spice, use 1/2 teaspoon cinnamon, 1/4 teaspoon ground ginger and 1/8 teaspoon each ground nutmeg and cloves. In a large skillet over medium heat, cook bacon until crispy, turning halfway through, about 7 minutes.

Heat a griddle or large skillet over medium; Pour the orange juice into the second shot glass. Follow with some crispy bacon.

In a separate bowl, whisk together the eggs and buttermilk. The skillet then goes into a hot oven, and this is where the magic happens — the air in the batter and the steam created from the liquid makes the pancake puff into a misshapen pancake. Once the eggs are set, immediately remove from the heat.

In a medium bowl, whisk together the salt, baking powder, baking soda, flour and sugar. Add the eggs and using a spatula, gently stir to scramble. Once hot, pour batter to form pancakes of desired size and shape.

Top the sandwich with the second pancake and pour another 1 tablespoon of maple syrup over the top of the sandwich. Brush bacon generously with the maple syrup and let cook until the syrup. (think of it as a sweetened yorkshire pudding).

Take one shot of half irish whiskey and splash buttershots schnapps, followed immediately by one shot of pure orange juice. Drizzle oil onto the pan. Pour in the wet ingredients and stir until almost completely combined.

Preheat a griddle to medium heat. Pour 1 tablespoon of maple syrup over egg, place the cheese on top of egg, and a slice of warmed ham on top of the cheese. Beat the eggs in a large bowl and season with salt and pepper.

An aeggekage is a traditional danish oven pancake, usually served as a buffet item or as a dessert for a family holiday meal.

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